The trick is to smoke the meat and not make the meat smoke
Date: March 30, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The SPAM was cut into chunks that would fit into the feed tube of my food grinder. The only seasonings were Kosher salt, black pepper & prepared mustard.
The spices were added to the unground SPAM…
…and mixed in before grinding. Now grinding the meat will further distribute the seasonings.
The SPAM chunks were then ground using the meat grinder attachment for my stand mixer.
The SPAM after grinding had the 3 seasonings well distributed.
Diced onion and pepper, plus Panko bread crumbs were added to the ground SPAM. I forget to add the Egg which would act as a binder.
The meat was weighed out using my Kitchen scale to get 4 equally sized servings of the patty mix. Without the egg, the patties were a bit loose. I ended up putting the patties in the freezer to help them hold together on the grill.
The buns were buttered prior to toasting.
The Egg was preheated to 350 with the cast iron griddle grates. Step 1 was to toast the buns.
The next item was the pineapple slices. The second side of these would be seasoned with honey, ground cinnamon and ground nutmeg.
The pineapples are on the second side and they have been brushed with the mixture of honey, ground cinnamon and ground nutmeg.
After spending 30 minutes in the freezer to firm up, the SPAM patties are on the griddle grate at 350 degrees.
The SPAM patties have just been turned and are getting topped with Velveeta “Cheese”
The burgers are at 160 internal and are done.
The burgers rested and are now plated with the toasted buns and sliced grilled pineapple.
The pineapple slice goes on the bottom bun…
…followed by the SPAM patty. The burgers were a great change of pace with robust flavors. I may try Less Sodium SPAM next time as grilling SPAM brings out the salt flavor.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
This day marked the release of Eric Mitchell’s second Big Green Egg cookbook: More BBQ and Grilling. I just had to celebrate by making something quick from the book. This SPAM Burger immediately caught my fancy. It was relatively quick, definitely different and a bit decadent since SPAM is not exactly healthy food. Oh and did I mention it was topped with Velvet “cheese”. The other topping consisted of grilled pineapples. I managed to mess up this recipe, but also managed to pull off a partial recovery. The ground SPAM also used Panko bread crumbs and an egg to help the meat hold together. When I formed the patties I realized I hadn’t added the egg. The mixture was loose and I was worried it would stick to the grill griddle and tear apart. I put the burger patties in the freezer for 30 minutes to help stiffen them up. I also made sure the griddle was well oiled. These steps helped, but I also breathed a sigh of relief when I got the cheese on, which I figured would serve as a topping and a binder. The burgers were very good and definitely a change of pace. Next time I make these will change 3 things: 1) Remember the Egg (my bad), 2) Use the “Less sodium” version of SPAM. SPAM is one of those meats that seems to become extra salty when grilled, and 3) I would probably leave out the Kosher salt in the burger mix. Did I like these? Notice I said: “Next time i make these.
More BBQ and Grilling:
SPAM Burgers - eBook
Using the Big Green Egg Kamado Cooker.
Zero Tare Kitchen Scale
KA Stand Mixer
KA Meat Grinding Attachment
BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up) x2